Jr. Sous Chef

Jr. Sous Chef The Gasparilla Inn - 4.0 Boca Grande, FL Job Details Full-time Qualifications Cooking Sanitation procedures Food safety

Full Job Description Job Title:

JR Sous Chef Reports to: Executive Sous Chef, Chef de

Cuisine, Executive Chef Department/Group:

Culinary Effective Date:

April 22, 2026

Location:

On Site Travel Required:

None Position Type:

Exempt On Call:

No Job Purpose:

We are seeking a motivated and developing culinary professional to join our culinary leadership team at The Gasparilla Inn & Club, a prestigious and historic high-end resort renowned for its exceptional dining programs and service excellence. The Junior Sous Chef serves as a key developmental role, bridging the gap between line-level execution and kitchen leadership. This position is designed for individuals who demonstrate strong technical ability, leadership potential, and a commitment to growth within a high-performing culinary environment.

Supervises:

Line Cooks and Culinary Support Staff Job Duties:

Adheres to the Gasparilla Inn's 4 Steps to Memorable Service. Support kitchen leadership in daily operations by providing direction, accountability, and coaching to line-level staff. Begin developing leadership presence by reinforcing standards and maintaining a professional and collaborative kitchen environment. Execute and oversee assigned station responsibilities with precision and consistency. Maintain high standards of food quality, presentation, and timing while supporting service across multiple outlets as needed. Ensure all recipes, portioning, and plating standards are followed. Assist leadership in maintaining structure and discipline on the line. Ensure station mise en place is complete, organized, and aligned with service needs. Assist in coordinating prep and communicating priorities to the team. Maintain awareness of product quality and execution. Assist with line checks and address inconsistencies in real time to uphold resort standards. Support proper product handling, storage, labeling, and rotation. Contribute to waste reduction efforts and maintain organized storage areas. Maintain a clean, organized, and sanitary work environment. Adhere to all food safety and sanitation standards and reinforce compliance among team members. Communicate clearly with kitchen leadership and peers regarding service needs, product levels, and operational challenges. Support alignment between kitchen and front-of-house operations. Assist in training new and existing team members on station execution, preparation techniques, and kitchen standards. Demonstrate a commitment to personal and professional growth. Maintain composure under pressure and adapt to changing business needs. Uphold the standards and values of The Gasparilla Inn at all times. All other duties as assigned.

Working Conditions and Assignments:

This position is both an administrative and active position and will require equipment to be moved weighing up to approximately 50 pounds. This position may be exposed to hazards such as adverse weather conditions, loud noise, frequent and extra working hours due to demands of events, and other related factors such as upset guests if something does not goes as originally planned. You must be comfortable with water safety and be able to respond to water safety events on tours, which could potentially become high stress situations. This position is also required to work events during weekend hours, and nights as determined by event needs. This position will need to be able to safely drive a golf cart and may have frequent exposure to outside weather conditions throughout the day. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

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By signing below, I have reviewed and received a copy of this job description. I understand all the items on this job description and I acknowledge that I am responsible for fulfilling the requirements, qualifications and duties of this position.

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Required:

1 year of progressive culinary experience in a fine dining, luxury resort, or comparable high-volume, quality-driven kitchen with high standards of execution and consistency Strong foundational cooking skills with attention to detail and consistency. Demonstrated readiness to step into a leadership role. Strong organizational, communication, and work ethic. Basic understanding of food cost awareness and waste reduction. Knowledge of food safety, sanitation, and kitchen standards. Ability to work a flexible schedule including nights, weekends, and holidays. Physical ability to stand for long periods and lift up to 50 pounds. Must be willing and able to pass a background and drug screening.

Preferred:

Culinary degree from a nationally recognized program preferred